Slow Cooker Parsnip and Kale Chicken

Servings 4 servings


  • 4 boneless skinless chicken breast halves 6-oz.
  • 1 cup diced parsnips
  • 1/2 cup chopped onion
  • 3 3/4 cups low sodium chicken broth
  • 1/4 cup lemon juice
  • 3 cloves garlic pressed
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups chopped kale


  • Place chicken in a slow cooker; top with parsnips and onion then pour the broth and lemon juice over the top; stir in garlic, oregano, salt and pepper.
  • Cover and cook on LOW for 6 to 8 hours. When chicken is done, stir in kale and cook for an additional 10 to 15 minutes or just until kale has wilted.
  • Serve immediately.


LC SERVING SUGGESTION: Steamed broccoli spears.
SERVING SUGGESTION: Add baked sweet potatoes.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure chicken broth is gluten-free.
NUTRITION: per serving: 303 Calories; 3g Fat; 52g Protein; 17g Carbohydrate; 4g Dietary Fiber; 99mg Cholesterol; 1093mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 7
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